Borrelli, G.M.; Menga, V.; Giovanniello, V.; Ficco, D.B.M.
Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species. Foods 2023, 12, 2551.
https://doi.org/10.3390/foods12132551
AMA Style
Borrelli GM, Menga V, Giovanniello V, Ficco DBM.
Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species. Foods. 2023; 12(13):2551.
https://doi.org/10.3390/foods12132551
Chicago/Turabian Style
Borrelli, Grazia Maria, Valeria Menga, Valentina Giovanniello, and Donatella Bianca Maria Ficco.
2023. "Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species" Foods 12, no. 13: 2551.
https://doi.org/10.3390/foods12132551
APA Style
Borrelli, G. M., Menga, V., Giovanniello, V., & Ficco, D. B. M.
(2023). Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species. Foods, 12(13), 2551.
https://doi.org/10.3390/foods12132551